Pumpkin and tempeh bobotie

Pumpkin and tempeh bobotie

3.7 10 ratings

Prep. 20 min

Total 1 h 5 min

6 portions

Ingredients

white bread (approx. 1 slice), crusts removed and torn into pieces
30 g
buttermilk
320 g
garlic clove
1
piece fresh ginger peeled
1 cm
brown onion cut into quarters
50 g
olive oil
1 tbsp
ground coriander
1 tsp
ground cumin
½ tsp
ground turmeric
¼ tsp
ground cinnamon
½ tsp
curry powder
3 tsp
tempeh cut into pieces (2-3 cm)
200 g
dried apricots
40 g
red apple peeled, cored and cut into quarters
1
pumpkin cut into pieces (2-3 cm)
500 g
lemon juice
30 g
fruit chutney
30 g
sultanas
50 g
sea salt to taste
1 tsp
ground black pepper to taste
2 pinches
eggs
2
dried bay leaves
4

Difficulty

easy

Nutrition per 1 portion

Sodium 812.8 mg

Protein 14.9 g

Calories 1507.8 kJ / 359 kcal

Fat 18.8 g

Fibre 5.8 g

Saturated Fat 3.5 g

Carbohydrates 29.9 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

A taste of South Africa 37 Recipes
Australia and New Zealand

Vegetarian Kitchen 87 Recipes
Australia and New Zealand

You might also like...

Zucchini, lentil and coconut stew

30 min

Sweet potato lasagne

1 h 20 min

Polenta zucchini slice

2 h 10 min

Mixed mushroom burgers

50 min

Curried lentils and steamed pumpkin

1 h 15 min

Caribbean curry

40 min

Pumpkin tart

2 h 15 min

Roasted pumpkin and quinoa risotto

40 min

Harvest nut roast with gravy

1 h 30 min

Buckwheat and mushroom quiche

29 h 20 min

Lentil hotpot

12 h 45 min

Chickpea ratatouille (gut health)

1 h